Materials: 430g lamb ribs, 2 onions, 1 packet cumin barbecue sauce (110g), 7g chili powder, 7g cumin powder. Directions: Soak the lamb chops in water until free of blood, changing the water several times during the process. Wash the lamb chops, wipe off the water with kitchen paper, tie some eyes with a sharp instrument, pour the cooking wine, a spoonful of soy sauce, chicken powder into the basin, mix well, massage with your hands, easier to taste, cover with plastic wrap and marinate for about two hours.

Wash and dry the lamb chops cut open with salt, soy sauce, soy sauce, oil, vegetable oil, pepper, shredded onion, ginger, massage on the meat, and then put into a plastic bag sealed in the refrigerator marinade to taste, will be washed and wiped dry lamb chops with a well-tuned sauce evenly grasped and pinched for 2 minutes until coated evenly and fully, and then put into the chopped ginger continue to grasped and pinched for 1 minute until evenly into the aroma, and finally put into the refrigerator freezer! Marinade 1 day, the next day to take out without washing without removing water.

First baking pan lined with tinfoil, and then the marinade, mainly onion spread in the baking pan, lamb chops all brush with sesame oil and put on, the oven is set at 200 degrees Celsius, there is fat side up, put it in the grill for 20 minutes. Remove from the oven, brush with oil and bake for 15 minutes. Sprinkle with barbecue powder and preheat the oven in advance. When preheated, place the wrapped lamb chops on the middle shelf of the oven, top and bottom heat, and adjust the temperature to 200 degrees, bake for 1 hour. Take out the baked lamb chops, remove the tinfoil, then put the lamb chops on a new tinfoil, sprinkle some black pepper.

Soak the star anise and peppercorns in water ahead of time, wash and shred the onion, wash and cut the scallion, wash and pat the garlic, wash and slice the ginger, put the lamb chops in a pot, put the scallion, onion, ginger and garlic in it. There are two types of lamb chops: dry roast and wet roast. Dry roast is more suitable for Chinese style with cumin chili noodles, while wet roast is more suitable for Western style, wrapped in tinfoil, wrapped, wrapped! Important steps to say three times, must please use tinfoil, do not use tinfoil baked out will be very dry! The taste is completely different, wrapped in two layers, the oven 200 degrees, preheat the upper and lower heat. Wrapped in tinfoil lamb chops on a baking sheet, into the oven, 200 degrees up and down fire roast 15 minutes. 15 minutes later, open the tinfoil flip lamb chops on the bottom, the top of the tinfoil openings, continue to 200 degrees up and down fire 15 minutes.